Potato and Poblano Taquitos

Yum!! These are so good you won’t miss the meat!!! I choose to bake mine to make them a bit healthier – feel free to fry them if you wish.

• 1 1/2 lbs potatoes
• 2 large poblano chile
• 2 tbsp unsalted butter or vegetable oil
• 16 ozs sliced white mushrooms
• Salt and pepper
• 20 corn tortillas
• Salsa
• Avocado

Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.

While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.

Melt butter or oil in a large, skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes.

Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to food processor. Add peppers and mushrooms and pulse to chop until smooth.

Preheat the oven to 425 and spray a baking dish with oil.

Steam tortillas slightly. Then put 1/4 c or so of the mushroom mixture in the tortilla and roll, placing in the prepared baking dish. When finished spray with oil and bake for 20 – 25 minutes until crispy on the outside and heated through.

Top with salsa and avocado.

Serves 4.

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Eggplant Gyro

This recipe is inspired by Eating Well. You need to prepare and marinade the eggplant in advance so there is some fore thought required. The rest of the dish comes to gather super quick!

• 1 ½ pounds eggplant
• Salt
• ½ c olive oil
• 2 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 2 large cloves garlic, minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 tsp piment d’Espelette or Aleppo pepper
• 1 head of romaine, rinsed and separates
• 2 tomatoes, sliced thin
• 1 container of Tzatziki or you can make your own
• Hot sauce
• Feta, unless your vegan
• Pita bread
• Sliced red onion

To prepare eggplant:

Trim ends off eggplant and cut lengthwise into 1/4 inch-thick slices. Place in a colander and toss with 1 teaspoon salt. Let stand for 30 minutes. Rinse and pat dry.

Transfer the eggplant to a 9-by-13-inch baking dish. Whisk oil, dill, lemon juice, garlic, coriander, cumin, oregano and piment d’Espelette (or Aleppo) in a small bowl. Rub the marinade on the eggplant. Refrigerate for at least 3 hours and up to 1 day.

To grill & serve: Preheat grill to medium-high. Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side. Serve in pitas with tomato, lettuce, onion and some of the tzatziki and feta, of using.

Serves 4.